Hello dear friends. I’ve missed writing here. I’ve been meaning to share this bread recipe for a long while. We, Lebanese folks, love our bread and use it a whole lot in many different ways – rolled for sandwiches, as a scoop for stews, as a snack with zaatar. Early in January, I had to find ways to replace this bread. After many many tests I had come up with a really good substitute.
A brown rice bread that is packed with nutrition and flavor. Its applications are similar to a pita bread or a tortilla, but more delicate. Over the months, I have made it hundreds of times and shared the recipe with several friends and family members who were looking for alternatives to wheat or grain in general. The kids and I love it warmed, drizzled with olive oil, sea salt and oregano.
I also want to share with you a wonderful easy salad. This is the season for pomegranates, my favorite fruit hands down – I’m sure I’ve said that about peaches too! When available during the very short season, I use pomegranate in as many recipes as I can. During a recent trip to the local Asian market to pick up some, I spent time browsing the greens section packed with some wonderful greens, and picked up a few varieties of spinach, bok choy and chrysanthemum greens. Tung Ho as it is labeled is a fragrant edible chrysanthemum which looks exactly like a leafy version of the ornamental plant. I have been using it sauteed with a variety of herbs, brown rice and lamb, and in this greens salad that I will share with you. Happy cooking! Enjoy.
1 cup brown rice flour ( I use Lundberg’s Golden Rose variety)
1/4 cup (packed) rice bran
1/4 cup (scant) flax seed meal
1/2 tsp nigella seed oil (optional)*
3 tbsp olive oil
1 tsp baking powder
1/4 tsp sea salt
2 cups water
Place all the ingredients (minus the water) in a large bowl. With a whisk, mix throroughly until the mix become grainy. This is to help the flour absorb the oil. Make a well in the center and add water gradually mixing as you add. Depending on the rice flour used, you may need more or less water. Add it slowly and judge. The consistency should resemble that of a runny pancake batter or a crepe batter. Heat a flat non stick pan or griddle on medium high, measure a 1/2 cup of the batter and pour on the griddle in a circular fashion, starting from one point and ending at the same point. The batter will spread to fill the middle. If you notice the batter getting thicker, add a bit more water. Cook the bread on one side until browned and then turn over to the other side. Remove and place on a cooling rack before piling them up. Refrigerate if not using on the same day. The bread will last in the refrigerator for 2 days.
* Nigella seed has been middle eastern staple for thousands of years known in Arabic as Habbat al Baraka. The oil is very fragrant with phenomenal immunity boosting qualities. You can find it at Middle Eastern markets or online. It adds a beautiful fragrant to the bread.
Chrysanthemum Pomegranate Salad
2 cups edible chrysanthemum, chopped
1 cup Italian parsley, finely chopped
1 cup dandelion, chopped
3-4 stalks green onions, diced
2 cucumbers, sliced
1 cup pomegranate arils
1 lemon, juiced – about 1/4 cup
1/3 extra virgin olive oil
1 tbsp pomegranate molasses
1/2 tsp sea salt (adjust to taste)
Chop all ingredients, place all in a bowl and toss until well blended. Enjoy.